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  • Cassoulet

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    Cassoulet
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    by Mel Philpott
    4 recipes
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    My easier and not as fatty take on the french cassoulet.. usually has a chunk of pork and fatty sausages... I make this in the afternoon and my kids have some with the chicken off the bone and no chorizo, then we have it for our dinner. This is a filling hearty dish and there is usually leftovers for my husband's lunch the next day.

    Ingredients

    • 2 cans cannellini beans, drained and rinsed
    • 2 medium carrots, diced
    • 2 sticks celery, chopped
    • 1 onion chopped roughly
    • 3 cloves garlic chopped roughly
    • fresh thyme, couple of springs or 1tsp dried
    • 2 chorizo sausages
    • 2 rashers of bacon
    • 2 ham or gamon steaks
    • 4 chicken drumsticks
    • 2 cups chicken stock
    • pepper to taste

    Directions

    1. Add a small amount of oil to an oven proof pan or cast iron casserole dish and add bacon, onion, garlic, chorizo,chicken and ham
    2. When chicken is browned add the beans, vegetables, thyme and chicken stock. Bring to the boil for a few minutes
    3. Take off the heat and cook at a medium heat with the lid on for at least an hour. I have left this longer and topped up the stock as needed.
    4. Before serving give it a wee squish to mash some of the beans. This will also take up any stock

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